“This is my favorite way to eat fish, with a very clean, fresh, and simple preparation. Agave is a natural sweetener from the blue agave plant in South America, and brushed on the salmon it creates a nice caramelized crust. Topped with salsa verde made of citrus zests and herbs, this dish is super-light and perfect on a hot summer day. Jade loves the grilled salmon, too!”
Excerpted from “Giada at Home” by Giada De Laurentiis Copyright © 2010 by Giada De Laurentiis. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
ingredients
Salsa
Salmon
directions
Grate 2 tablespoons zest from the oranges and put it in a medium bowl. Peel and trim the ends from each orange with a sharp knife. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and place on a cutting board.
Coarsely chop the segments and scoop them into the bowl with the orange zest. Add the lemon zest, lemon juice, olive oil, parsley, scallions, mint, capers, and red pepper flakes.
Toss lightly and season with salt and pepper. Set aside.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking.
Brush the salmon on both sides with the agave nectar and season with salt and pepper. Grill for 3 to 4 minutes on each side, until the fish flakes easily and is cooked to medium.
Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon, or serve it on the side as an accompaniment.